Advertisement

Zucchini Ciambotta

Time 1 hour
Yields Serves 4 to 6
Zucchini Ciambotta
1

Cut the onions, tomatoes, zucchini and potatoes into 1-inch cubes.

2

In a large saucepan, cook the onions in the oil over medium heat until tender, about 5 to 8 minutes. Stir in the garlic and cook 1 minute more.

3

Add the tomatoes, zucchini and potatoes and salt and pepper to taste. Cover and cook, stirring occasionally, until the potatoes are very tender, 30 minutes. Add a little water if the mixture seems dry.

4

When the ciambotta is done, remove it from the heat and stir in the basil. Serve hot or at room temperature.


Newsletter
Get our new Cooking newsletter.
You may occasionally receive promotional content from the Los Angeles Times.